sourdough discard naan breads

Ingredients:

• 1 cup sourdough discard (unfed, from fridge is fine)

• 2 ¼ cups all-purpose flour (more as needed)

• ½ cup plain yogurt (Greek or regular)

• ¼ cup warm water (add more if dough is dry)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tbsp olive oil (plus more for cooking)

Optional toppings:

• Melted butter or ghee

• Garlic (minced)

• Chopped cilantro

Instructions:

1. Make the Dough:

   • In a large bowl, mix sourdough discard, yogurt, warm water, baking powder, baking soda, salt, and flour.

   • Stir until a rough dough forms. Knead by hand or with a mixer until smooth (5–8 minutes).

   • If the dough is too sticky, add a little more flour; if too dry, add a bit more water.

2. Rest:

   • Cover and let it rest at room temperature for 1–2 hours (or up to 6 hours for more flavor).

   • You can also refrigerate the dough overnight for better flavor and flexibility.

3. Divide and Roll:

   • Divide dough into 6–8 equal pieces. Roll each into a ball.

   • On a lightly floured surface, roll each ball into an oval or circle, about ¼ inch thick.

4. Cook:

   • Heat a cast-iron skillet or non-stick pan over medium-high heat.

   • Brush one side of naan with a little oil. Place oiled side down in the hot pan.

   • Cook until bubbles form and bottom is golden brown, 1–2 minutes.

   • Flip and cook the other side. Brush with butter or ghee if desired.

5. Serve Warm:

   • Optional: Sprinkle with chopped garlic, cilantro, or sea salt while warm.

Tips:

• For extra puffiness, make sure your pan is hot.

• If you want the naan to be fluffier, let the dough ferment a little longer.

• You can freeze cooked naan and reheat in a pan or oven.

Let me know if you want a version with whole wheat flour, garlic butter, or even a stuffed naan variation!